Tallegio Peach + Mint Panini

1 (1lb) loaf of ciabatta bread (or 8 slice country bread)
1/4 cup olive oil
8 oz. Tallegio cheese or brie, sliced
2 large peaches pitted and cut into 1/4 inch wedges
1/4 jar Peach + Mint jam
Pinch salt & pepper
3 oz. arugula or baby spinach





Preheat the Panini pan. Cut the ciabatta loaf into 8 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush bread on both sides with olive oil and place the bottom-half of the bread slices in the Panini pan in a single layer. Heat until golden, about 3 to 4 minutes. Continue with remaining top slices of bread. 

While the top slices of bread are in the pan, begin forming the sandwiches. Divide the cheese among the warm bread; cover the cheese with the slices of peaches. Put a thin coat of Peach + Mint Jam on the peaches, sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of bread over the arugula and return the finished sandwich to the Panini pan. Cut the sandwiches in half and serve immediately.  

Turkey & Goat Cheese Panini with Sallie's Blueberry Lemon + Thyme Jam

8 slices Rustic Sourdough Bread
1 pound Roasted Turkey5-6 tablespoons butter at room temperature
1/2 pound Goat Cheese, thickly sliced¼ jar Sallie’s Blueberry Lemon + Thyme
Jam1 bunch of Arugula






Spread 4 slices of the bread with ½ Tbs. butter and 1 Tbs. jam and then top with turkey, cheese slices and arugula.  Spread the remaining slices with ½ Tbs. butter and place butter side down on top of the sandwich.  Press gently to slightly flatten.  Heat a heavy skillet and melt 1 Tbs. butter, evenly coating the pan.  Place each sandwich on the grill or Panini pan and toast until both sides are golden brown and the cheese begins to melt (if using a grill pan, weigh down with another pan).  Serve immediately.

Ham & Brie Panini with Strawberry + Basil Jam

8 slices Rustic Sourdough Bread
1 pound Deli Ham
5-6 tablespoons butter at room temperature
1/2 pound Brie Cheese, thickly slice
¼ jar Sallie’s Greatest Strawberry + Basil Jam 
1 bag Baby Spinach






Spread 4 slices of the bread with ½ Tbs. butter and 1 Tbs. jam and then top with ham, brie slices and baby spinach.  Spread the remaining slices with ½ Tbs. butter and place butter side down on top of the sandwich.  Press gently to slightly flatten.  Heat a heavy skillet and melt 1 Tbs. butter, evenly coating the pan.  Place each sandwich on the grill or Panini pan and toast until both sides are golden brown and the cheese begins to melt (if using a grill pan, weigh down with another pan).  Serve immediately.